I had one of those Kenwood Chef mixers as Mark Johnson posted above. That was truly a first class mixer. I bought it used from a lady and it was over twenty years old then. It had several attachments but not the citrus juicer. I had it for at least another 20 years until one day the motor let out its Blue smoke. I saved the mixing bowl and recipe book. Now I use a Bosch Universal plus. I wanted an Ankarsrum but could not justify the price. Of late I have gone back to my spatula for mixing or hands for kneading. Go figure. I probably should have bought the Anksarum, its nicer to look at than the Bosch.
Not sure about the coconut oil relevance, but, the cooking and chilling/freezing has been mentioned a lot. For those that can read...
BBC One - The Truth About... - 10 things you may not know about carbs
The coconut oil was from the only actual paper on resistant starch I could find with a quick google. Dr.Mosley does entertaining articles, but he's generally just ghost writing for his wife who is a nutritionist and his 'scientific experiments' are TV grade science. But good on him, he swallowed a tapeworm egg and camera to make a TV show.
@Black Stuart: Every nation that grows rice has their own types,cooking methods and of course eating implements (chopsticks, fingers etc). This was discovered to the embarassment of scientists trying to cure hunger with 'super rice' when the discovered it was the wrong sort for the target populations. IIRC the rice bank has over 3000 types stored up just in case. Pulao we eat regularly here as well as Kichari (which is not to be confused with the fish and egg colonial monstrosity). But I am embarassed by my ignorance of the way many nations cook rice and one day would like to find out more.
@JR_W Not sure I could ever need 2L of lime juice. I just don't have that many friends locally...or anywhere.
@Black Stuart: Every nation that grows rice has their own types,cooking methods and of course eating implements (chopsticks, fingers etc). This was discovered to the embarassment of scientists trying to cure hunger with 'super rice' when the discovered it was the wrong sort for the target populations. IIRC the rice bank has over 3000 types stored up just in case. Pulao we eat regularly here as well as Kichari (which is not to be confused with the fish and egg colonial monstrosity). But I am embarassed by my ignorance of the way many nations cook rice and one day would like to find out more.
@JR_W Not sure I could ever need 2L of lime juice. I just don't have that many friends locally...or anywhere.
Can't do that by hand.
That's the same as the one I have.
Not to mention broken rice. It is sold at a premium as they actually crack it rather than just collect the crappy stuff off the floor.This is a fairly culturally insensitive statement. Take paella, risotto, and sushi for instance.
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Scott, for me political correctness = supply your own adjectives, a short *** comes out as - vertically challenged. I worked most of my life in construction, when I first started the brickies called me 'the Belsen Boy' what should I do, run home to mummy? You either toughen up or get your *** off the site. I have no problem if a Chinese person thinks my idea of good rice is crap.
Neither paella nor risotto have stodgy rice and sushi can just as easily be made with fluffy separate grains of rice. NHK World is a great Japanese free-to-view channel in 17 different languages, it's one of our go-to TV stations, just this morning we were watching a food programme whilst eating our breakfast, mine, a handful of muesli soaked overnight in full cream milk + 3 walnuts, 1/3 of an apple,
6 dates, half a banana, succulent nectarine, 6 grapes, one small pot of real yogourt and 2 dollops of fat free creme fresh. My cholesterol is fine.
I would urge everyone to take a look at this Japanese channel - the obese west could learn a lot from the Japanese diet, their 'bentos', lunchboxes are something else. I've learned a lot about cooking by watching their food programmes, the one thing I cannot entertain is raw fish. I used to watch the Dutchmen eating raw herring fillets, guaranteed to be alive and kicking less than 7 hours previously. Sadly as in Japan, stomach cancers are common, it's all the toxic crap that is pumped into the oceans.
Tobydog - that was an interesting article you posted and yes I well remember rice pudding, and semolina. In the not too distant future there will be individual tests for diet and especially for medication. One size does not fit all. I remember my dear friend Elias, a Ghanaian. He came to the UK as a 22 year old very fit man. His teeth were perfect, like all Ghanaians he used a sliver of hardwood to remove food particles from his teeth. After just 2 years in the UK he experienced toothache for the first time. Stomach cancers are virtually unheard of in Africa. When he was 50 he found out he had bowel cancer and it killed him. With a few exceptions we stay away from processed food, I just look at the processed crap in supermarkets. If governments really cared about the people they would ban all that crap. The best diet the British ever had was during WW11, it's been downhill ever since. Just look at photos of all the soldiers in WW11 - there were no fatties to be seen.
Neither paella nor risotto have stodgy rice and sushi can just as easily be made with fluffy separate grains of rice. NHK World is a great Japanese free-to-view channel in 17 different languages, it's one of our go-to TV stations, just this morning we were watching a food programme whilst eating our breakfast, mine, a handful of muesli soaked overnight in full cream milk + 3 walnuts, 1/3 of an apple,
6 dates, half a banana, succulent nectarine, 6 grapes, one small pot of real yogourt and 2 dollops of fat free creme fresh. My cholesterol is fine.
I would urge everyone to take a look at this Japanese channel - the obese west could learn a lot from the Japanese diet, their 'bentos', lunchboxes are something else. I've learned a lot about cooking by watching their food programmes, the one thing I cannot entertain is raw fish. I used to watch the Dutchmen eating raw herring fillets, guaranteed to be alive and kicking less than 7 hours previously. Sadly as in Japan, stomach cancers are common, it's all the toxic crap that is pumped into the oceans.
Tobydog - that was an interesting article you posted and yes I well remember rice pudding, and semolina. In the not too distant future there will be individual tests for diet and especially for medication. One size does not fit all. I remember my dear friend Elias, a Ghanaian. He came to the UK as a 22 year old very fit man. His teeth were perfect, like all Ghanaians he used a sliver of hardwood to remove food particles from his teeth. After just 2 years in the UK he experienced toothache for the first time. Stomach cancers are virtually unheard of in Africa. When he was 50 he found out he had bowel cancer and it killed him. With a few exceptions we stay away from processed food, I just look at the processed crap in supermarkets. If governments really cared about the people they would ban all that crap. The best diet the British ever had was during WW11, it's been downhill ever since. Just look at photos of all the soldiers in WW11 - there were no fatties to be seen.
OK so this is not exactly about making a meal or cooking but have you ever noticed the presence of fruit flies when eating bananas?
Seriously, I'm here eating a banana at work and within 32 microseconds there's like 2 or three fruit flies already hovering around!! Do they materialize from within the freaking banana? I mean, without fault every time... It's like rain and earthworms.
Any explanation? It's not like they have nests inside my toolbox or do they live in the garbage cans?
Seriously, I'm here eating a banana at work and within 32 microseconds there's like 2 or three fruit flies already hovering around!! Do they materialize from within the freaking banana? I mean, without fault every time... It's like rain and earthworms.
Any explanation? It's not like they have nests inside my toolbox or do they live in the garbage cans?
This is the sushi rice we buy. https://www.amazon.ca/Assi-Premium-Sushi-Rice-Pound/dp/B076WVVZ66
You'll note it says
Han Kuk Mi
But I don't, I use a rice cooker.
You'll note it says
Han Kuk Mi
But I don't, I use a rice cooker.
The shinmai should be obtained fresh from the market. The fresher the rice is, the better the sushi is going to taste.
Someone's going to have to explain this to me. The rice is harvested, threshed, dried and polished. Where does fresh come into it? To me that's like making pasta, cutting it, drying it and saying you now have fresh pasta as long as you use it quickly.
No comprendo.
Someone's going to have to explain this to me. The rice is harvested, threshed, dried and polished. Where does fresh come into it? To me that's like making pasta, cutting it, drying it and saying you now have fresh pasta as long as you use it quickly.
No comprendo.
They live everywhere. They live in the drain in your sink. They rest comfortably where you can't see them until they detect fruit (or compounds thereof). They have just started to emerge here. I had my first taste of ruined red wine the other night. They dive in and die, and leave a stinky, oily film. I don't even want to know what that is.
Probably just didn't think about it, it's easy to say that all your food should be fresh. OTOH I don't think rice improves with age it just keeps a long time if you use reasonable care. When my mother had to be moved to a care facility she still had 50yr. old cans of Durkee seasonings on he shelf (the 15 cent price tags were funny).
Make an easy fruit fly trap with a little Tupperware-like container (one of the little generic ones works great). Put some cider vinegar and beer or fruit juice in it and stir in a single drop of dishwashing soap. Now stretch a piece of cling film over the top and secure it with a rubber band around the rim - should look like a little drum now.
Poke a few holes in the cling wrap and put the thing near where you see the flies. They'll find their way in and get bogged down in the liquid, you can catch a surprising number of the buggers and it's easy to dump out and refresh.
I also stretched a piece of window screen over the vent to the kitchen sink, I don't know that they were getting in there but seems like they could.
Poke a few holes in the cling wrap and put the thing near where you see the flies. They'll find their way in and get bogged down in the liquid, you can catch a surprising number of the buggers and it's easy to dump out and refresh.
I also stretched a piece of window screen over the vent to the kitchen sink, I don't know that they were getting in there but seems like they could.
Baked a couple of ciabatta loaves Sunday morning. It's a "straight dough" using only yeast; no sourdough or levain starter. Biga preferment the night before, then mix, rise, shape, proof, and bake in the morning. These are my first loaves using the lava rock steam generation stunt, and I think it helped significantly.
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